Local gastronomy

Luang Prabang is definitely the gastronomic capital of Laos. Historically, the town has always been rich in the arts, especially table arts. The best cooks were hired by the King. This created a legacy that has endured. All visitors that stop at Luang Prabang must savour the typical local dishes, which they will find, nowhere else in Laos.

Lao gastronomy is reputed for being well balanced and healthy, novel, delicate and characteristic, with, as a basic element, the well known "sticky rice" which is eaten at every meal by the people of Lao.

• Lao cookery is balanced. A small use of meat, which is compensated by the association of a huge variety of plants and vegetables, spices and herbs and grilled insects (especially cicadas, chrysalis and bamboo caterpillars ...)
• Lao cookery is original, delicate and special, mainly because of the typical regional ingredients that are used (the wood used for the préparation of O-Lam, for example, only grows in the province of Luang Prabang). The alga from the Mekong are also very much developed in this region, and because the people of Lao have a tendancy to consider bitterness, as a synonym of medicine, they like the taste.

Of course, we cannot get away from praising the local drink, Beerlao, one of the most balanced beers that exists, unanimously recognised as being the best in S.E. Asia (and by far). Manufactured since 1973, it represents 90% of beer sales, even if Carlsberg (BeerLao’s working partner since the beginning of the years 2000) and Tiger have been on the Lao soil for quite a few years. Since then, Beerlao have multiplied their initiatives to keep the first place : by the creation of an amber beer, which is also excellent, from a pretend competitor (BeerSang), and continuous marketing actions.

Don’t forget to try the Nam Khong Dark, well balanced, a good alternative to the omnipresent Beerlao.

Finally, special mention for the new taste and gastronomic approaches in Laos, especially in Luang Prabang: the insects